Recipe courtesy of Brenda DePonte
Show: Cupcake Wars
Episode: Tree Lighting
Print
Sweet Potato Cider Cupcake with Marshmallow Frosting
Total:
1 hr 30 min
Prep:
40 min
Cook:
50 min
Yield:
24 cupcakes
Level:
Intermediate
Total:
1 hr 30 min
Prep:
40 min
Cook:
50 min
Yield:
24 cupcakes
Level:
Intermediate

Ingredients

Cupcakes:
  • 8 ounces (2 sticks) butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • 16 ounces canned sweet potatoes, drained and mashed
  • 2/3 cup apple cider
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
Caramel Cider Sauce:
  • 4 cups apple cider
  • 1 vanilla bean, split lengthwise
  • 2 ounces salted butter (1/2 stick)
  • 1/2 cup light brown sugar
Marshmallow Frosting:
  • 16 ounces unsalted butter (4 sticks)
  • 12 tablespoons Cider Caramel Reduction
  • 16 ounces marshmallow creme (recommended: Marshmallow Fluff)
Toasted Salted Pecans:
  • 1 cup pecans, coarsely chopped
  • 2 tablespoons salted butter
  • 1/2 teaspoon salt

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. Add the eggs, 1 at a time, beating after each addition. In a food processor, combine the sweet potatoes, apple cider, and vanilla. Blend until smooth. Put aside. In a bowl, combine flour with remaining dry ingredients. Whisk until blended. Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture. Beat at low speed just until blended after each addition. Fill the cupcake liners three-quarters full with batter. Bake until golden brown, 22 to 24 minutes. Remove from the pan immediately. Cool completely. For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes. Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes. Transfer the mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance. Reserve half for the Marshmallow Cream Frosting and half for assembling the cupcakes. For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes. Add the Caramel Cider Reduction and beat until incorporated. Remove the bowl from the mixer and fold in the marshmallow creme until incorporated. For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Melt the butter in a bowl in the microwave. Coat the chopped pecan with butter. Pour onto the prepared baking sheet and toast in the oven for 5 minutes. Sprinkle with salt while warm and toss. Cool completely. To assemble: Drizzle a small amount of Caramel Cider Reduction over the top of each cupcake. Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Sweet Potato Fries with Garlic Aioli

Recipe courtesy of Russell Simmons

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Sweet Potato Pancakes

Recipe courtesy of Todd Porter|Diane Cu

Sweet Potato Cornbread

Recipe courtesy of Justine Simmons

Roasted Sweet Potato Wedges

Recipe courtesy of Tia Mowry

Crispy Sweet Potato Cakes

Recipe courtesy of Bal Arneson

Spicy Sweet Potato Wedges with Maple Dipping Sauce

Recipe courtesy of Kelsey Nixon

Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges

Recipe courtesy of Alvarez Bastian

Sweet Potato Noodles with Beef and Mushrooms (Japchae)

Recipe courtesy of Esther Choi

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here